Новости/Аналитика

Cannabinoid Christmas dishes in Uruguay

25.12.2018

Hemp Christmas Party at Casa Larica Restaurant

The advantages of "Hemp cuisine", as well as the difficulties encountered by national restaurateurs in working with leaves and buds of technical hemp therapeutic orientation were highlighted during the round table "Cannabinoid therapy", which was held as part of the "Hemp University" project. In more detail the use of various components of hemp will be covered during the upcoming round table "Hemp Cooking."

Despite the fact that in Uruguay at the moment there is not a completely perfect model for the use of cannabis, the current regulatory framework to provide the ability to produce various dishes using different cannabis ingredients rich in cannabinoids.

The chef of the capital's restaurant Casa Larica Marcela Ikeda offered to make cannabinoid cooking a highlight of the Christmas menu of this establishment. Despite the fact that Ms. Ikeda specializes in Italian, Japanese, Brazilian, South American, international and fusion cuisine, the main ingredient in her Christmas meals are cannabis leaves and inflorescences, as well as various derivatives of these parts of the plant (juices, smoothies, , oil, etc.).

On the eve of the holidays, recipes for hemp dishes or various delicacies were developed, in which various hemp ingredients that contain a significant amount of cannabinoid constituents organically fit into the composition.

The first experience of this kind in making cannabinoid dishes, Ms. Ikeda, received at the Montevideo Museum of Cannabis (Museo del Cannabis de Montevideo), when 4 cannabis dishes — gazpacho, pork ribs and sweet potatoes, dressed with cannabinoid oil and decorated with leaves and hemp buds. The Scandinavian salmon Gravlax marinated for 48 hours using sugar, salt, dill and a large amount of cannabinoid-rich hemp oil became the “cherry on the cake” of the presentation at the Museum.

According to Marcella Ikeda, “In the course of preparing hemp dishes, you must take into account the fact that cannabinoids are fat-soluble, but not soluble in water.” Therefore, in order to obtain the maximum therapeutic and taste effect from cannabinoid culinary dishes, it is necessary to use fresh or properly dried green mass of cannabis rich in cannabinoids, or various derivatives made from leaves and inflorescences (juice, smoothies, cannabinoid oil, etc.) d.).

Commentary of the «Ukrainian Industrial Hemp Association»

In 2018, there were several initiatives on the territory of our country, on the use of technical hemp leaves and inflorescences of therapeutic orientation as the main ingredients for the dishes of Hemp Cooking formed in Ukraine. The advantages of “Hemp cuisine”, as well as the difficulties encountered by national restaurateurs in working with leaves and inflorescences of technical hemp therapeutic orientation, were highlighted during the “Cannabinoid Therapy” round table, which was held as part of the “Hemp University” project. In more detail the use of various components of hemp will be covered during the upcoming round table "Hemp Cooking."